favorite
print
rate
Serves
US | Metric
Ingredients
  • 1 full rack of lamb loin all fat trimmed and bones exposed
  • 6 Garlic Cloves
  • 1 thumb sized piece of ginger
  • 5 curry leaves
  • ½ white onion
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp onion seeds
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 1 fresh chilli
  • 1 tbsp garam masala
  • 1 handful of fresh coriander
  • 1 tsp ground tumeric
  • 1 tsp paprika
  • tsp ground cinammon
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsps vegetable oil
  • 6 Heaped tablespoon full fat greek or natural yoghurt
Tandoori Lamb Rack Tandoori Lamb Rack
Tandoori Lamb Rack
marinated in tandoori spices

All about good quality lamb and that marinade

Prep 1 hour
Total 9 hours
  • Very simple process to make this.. take all the spice paste ingredients which is everything apart from the lamb and yoghurt add them to a blender and blitz well.
  • mix the paste with yoghurt and cover the lamb meat and leave to marinade for at least 8 hours
  • Heat your oven to as hot as possible before roasting the lamb and getting some good charred marks on that outer crust, internal temperature should be around 52℃ for a nice medium rare finish
  • Rest well before slicing and serve with your favourite chutneys/salads/sides
Tandoori Lamb Rack
marinated in tandoori spices

All about good quality lamb and that marinade

favorite
print
rate
Prep 1 hour
Total 9 hours
Serves
US | Metric
Ingredients
  • 1 full rack of lamb loin all fat trimmed and bones exposed
  • 6 Garlic Cloves
  • 1 thumb sized piece of ginger
  • 5 curry leaves
  • ½ white onion
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp onion seeds
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 1 fresh chilli
  • 1 tbsp garam masala
  • 1 handful of fresh coriander
  • 1 tsp ground tumeric
  • 1 tsp paprika
  • tsp ground cinammon
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsps vegetable oil
  • 6 Heaped tablespoon full fat greek or natural yoghurt

  • Very simple process to make this.. take all the spice paste ingredients which is everything apart from the lamb and yoghurt add them to a blender and blitz well.
  • mix the paste with yoghurt and cover the lamb meat and leave to marinade for at least 8 hours
  • Heat your oven to as hot as possible before roasting the lamb and getting some good charred marks on that outer crust, internal temperature should be around 52℃ for a nice medium rare finish
  • Rest well before slicing and serve with your favourite chutneys/salads/sides